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Monday, February 14, 2011

Caramel-Nut Breakfast Biscuits

Miss Maddy and I made these scrumptious Caramel-Nut Breakfast Biscuits from Pillsbury's e-newsletter last week. They were super fast and easy to prepare...in fact Miss Maddy did all of the work with just instruction on my part.

Heat oven to 350°F. Generously butter bottom and sides of 2 (6-oz) custard cups {I used a 9x13} with softened butter. In small bowl, stir together topping and cinnamon. Divide between custard cups. Sprinkle with walnuts. Place frozen biscuit in each cup. Sprinkle each biscuit with 1/2 teaspoon sugar.
Bake 23 to 27 minutes or until golden brown and biscuits are no longer doughy. Immediately run sharp knife around edge of cup; turn each upside down onto serving plate. Slowly lift custard cup from biscuit, releasing biscuit onto plate. Spread any topping remaining in cup over biscuit. Cool 5 minutes before serving.

I have to say: I am so thankful for Hubby. He does all the dishes for us so that I can spend this extra time with my kids teaching them to cook and a love for cooking. On this particular night he did the dishes for this recipe plus 3 more. I also made Chili and skillet cornbread with Avery and coconut bread with Ethan. Without Hubby doing on our clean up crew...I am not sure that I would have the will, energy or time to play in the kitchen with my kids.